SHORTCRUST PASTRY
This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.
Provided by Food Network
Categories dessert
Time 50m
Yield makes 1 (14 ounce) crust
Number Of Ingredients 4
Steps:
- Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
- If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
- Variations:
- Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
- Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.
SHORTCUT PIE CRUST
I stumbled upon this recipe with my son while watching Activity TV. It's easy enough for a kid to make and preparation involves no electricity. I was so glad to find this recipe because I don't keep shortening on hand (yet - I'm sure I'll look back one day and wonder how I ever did it).
Provided by eightthirty
Categories Savory Pies
Time 30m
Yield 1 pie crust, 1 serving(s)
Number Of Ingredients 5
Steps:
- TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap.
- Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl. Mix.
- Add 8 tablespoons of ice cold butter to the flour mixture.
- Using the pastry blender blend the mixture until the flour and butter looks like cornmeal.
- Add 3 tablespoons of ice cold water to the mixture. Now mix the dough until it forms a ball. Add more water if the mixture is not forming a ball.
- Form into a disk and wrap it in plastic wrap. Put the dough in the fridge and let it chill over night.
Nutrition Facts : Calories 1423.9, Fat 93.5, SaturatedFat 58.6, Cholesterol 244.2, Sodium 1820.8, Carbohydrate 132.6, Fiber 3.8, Sugar 25.6, Protein 15.5
HOW TO MAKE PERFECT SHORTCRUST BY HAND OR MACHINE
A basic shortcrust pastry is easy to make. This foolproof recipe shows how to make it by hand or with a food processor, and shares tips for success.
Provided by Elaine Lemm
Categories Dessert Pie Ingredient
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Gather the ingredients
- Place the flour, salt, and butter in a large, clean bowl.
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
- Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. Form the dough into a ball.
- Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
- Use the shortcrust dough in your favorite pie, tart, or quiche recipe.
- Place the flour, salt, and butter into the bowl of the processor.
- Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid overmixing if you can. (Too much handling can result in hard, dry pastry.)
- Through the funnel on the top of the processor, slowly add the water a little at a time until the mixture comes together in a ball.
- Wrap the dough in plastic wrap and chill for at least 15 minutes and up to half an hour.
- Use in your desired pie, tart, and quiche recipe. Enjoy.
Nutrition Facts : Calories 216 kcal, Carbohydrate 24 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 109 mg, Sugar 0 g, Fat 12 g, ServingSize 8 servings or 1 tart, UnsaturatedFat 0 g
SHORTCUT PIE CRUST
This recipe and method make a distinctly tender, crisp crust. Unlike rolling, which can toughen pastry by developing the gluten in the dough, grating breaks - or shortens - the protein chains, which leads to extra tenderness. Pressing the grated pastry directly into the pie plate makes patisserie-thin crusts achievable, without much practice. It's key to thoroughly chill the dough before grating and to pull it up higher than the rim of the dish to allow for shrinkage. Swap this recipe in as the base of any sweet pie, adjusting the thickness accordingly. Deeper pies made in dishes without removable bases benefit from slightly thicker crusts, whereas fluted tart crusts are best whisper thin. Make double the dough and freeze half, so you have an excuse to make pie another day.
Provided by Clare de Boer
Categories pies and tarts
Time 3h50m
Yield One 8- to 11-inch pie or tart crust
Number Of Ingredients 5
Steps:
- Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
- Add the egg yolks and blitz then pulse just until the pastry begins to come together.
- Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
- Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly. Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.) Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees.
SHORTCUT PIE CRUST ALA NEW YORK TIMES
Categories Nut Pie Freeze/Chill
Number Of Ingredients 5
Steps:
- Combine the flour, confectioners' sugar and salt in the bowl of a food processor.
- Add the cubed butter and blitz until the flour mixture has a sandy texture with some pea-size butter bits.
- Add the egg yolks and blitz then pulse just until the pastry begins to come together.
- Tip the pastry out onto a rectangle of plastic wrap. Using your hands, form it into a 6-inch log. Wrap in plastic wrap and chill, at least 3 hours or up to 3 days, or wrap and freeze for up to 3 months. If using frozen dough, allow to soften slightly in the fridge for an hour before using.
- Using the large holes on a box grater, grate 3/4 of the chilled pastry directly into your pie dish or tart pan. Working quickly by hand, press the grated pastry into the dish, starting with the sides then covering the bottom, grating more of the chilled pastry into the dish as needed to cover evenly.
- Pay attention to the seam between the sides and the base, making sure it is the same thickness as the rest of the pastry: The crust should form an even layer that is about 1/4-inch thick. (Save any leftover pastry for another use.)
- Chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- The crust can take various routes from here; refer to whichever pie or tart recipe you're using for guidance. If blind-baking this crust, it cooks best at 350 degrees. Tip If you have extra dough, you can make thumbprint pies from them: Butter a muffin tin. Pull off ball-size pieces of chilled leftover pastry and press into buttered tin, making a well in the center. Fill with jam or jelly, leaving a little room to top with cream later. Bake at 350 degrees until dough is cooked, 30 to 40 minutes.
- Top with whipped or plain heavy cream and eat in one bite.
BRITISH SHORTCRUST PIE PASTRY
Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
Provided by Piques
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
- Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.
Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g
BASIC SHORTCRUST PIE CRUST
This easy, no fail, flaky all purpose pastry can be made by hand or in the food processor. The proportion of butter and shortening gives the pastry a perfect flavor and texture. Use this pastry for quiches and fruit or meat pies.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 2 pie crusts
Number Of Ingredients 6
Steps:
- In a large bowl, sift together the flour and salt. Blend in the butter and shortening until the mixture resembles coarse breadcrumbs.
- In a cup, combine the water and vinegar or lemon juice. Sprinkle the liquid over the flour mixture. Using your fingers, work the liquid in and gather the dough into a ball. Divide the dough into two equal pieces.
- Roll out as needed or wrap the dough in plastic wrap and chill.
- To partially bake the pastry, preheat the oven to 425°F Cut a piece of parchment, foil or waxed paper to fit inside the pie plate. Fill the paper with dried beans and bake for 15 minutes. Lift out the paper and beans and proceed with the rest of the recipe. Or use unbaked as required in your recipe.
- Makes enough pastry for one 9-or 10 inch double crust pie.
- Lucy Waverman's Cooking School Cookbook.
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